Tomorrow's Bites with Andrés and Sjacco

How can we make sustainability a profitable business case? The first is to make it measurable. On which aspects is your product more sustainable and on which is it not. In a food innovation project, you have to make choices. With Mary van Hoek-Hendriks, we dove into this. Her experience with innovation projects helps to create more profitable sustainable solutions.  In 8 min we cover an important part. And listen to the full episode here 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram 🌎 ⁠⁠Website⁠

Plant-based is right now in a difficult moment. We live in a constant debate whether is good quality or not, or whether is healthy enough. But sometimes we might miss the bigger picture by focusing on a quite specific market and we are not seeing what is the reality of the system In this episode, we had an engaging discussion with Robin Simsa, the founder of Revo Foods, exploring a range of topics related to food systems, sustainability, and technological innovation. Here's a more detailed breakdown of our conversation: He discussed the critical role that new technologies, such as 3D food structuring and cultured meat, can play in creating sustainable and appealing alternatives to traditional animal products, as well as delving into the ethical and environmental motivations behind reducing reliance on industrial animal agriculture. He highlights the lack of transparency in the meat industry and the significant impact that shifting to plant-based diets can have on reducing animal suffering and environmental degradation. The conversation then shifted to the technical aspects of Revo Foods' innovations. Robin explained how their 3D food printing technology allows them to create plant-based seafood alternatives, such as salmon fillets, with realistic textures and flavors. He emphasized the importance of taste in driving consumer adoption of plant-based products, noting that while health and sustainability are important, the primary factor for most consumers is how good the product tastes. We also touched on the challenges faced by Revo Foods in developing and scaling their products. Robin described the steep learning curve and the numerous technical obstacles they had to overcome, such as creating machinery capable of producing their innovative products at an industrial scale. Health concerns around plant-based foods were another key topic. Robin addressed the misconception that plant-based products are inherently less healthy due to being ultra-processed. He argued that their use of microprotein, a sustainable and nutritionally complete ingredient, along with their low-temperature 3D printing process, results in a product that retains more nutrients compared to traditional meat alternatives. We explored the broader market landscape for plant-based products, discussing the saturation of certain categories, like vegan chicken nuggets, and the importance of differentiation through technological innovation. Robin expressed hope that their unique approach to creating plant-based seafood would help them stand out and attract a broader consumer base. Legal and regulatory challenges were also discussed. Robin recounted a legal battle Revo Foods faced over the labeling of their products, which highlighted the resistance from traditional food industry lobbies against new plant-based competitors. We discussed: Robin Simsa's Journey: From biotechnology student to founder of Revo Foods. Influence of "Eating Animals: How the book inspired Robin's commitment to sustainable food systems. Technological Innovations: The role of 3D food printing and cultured meat in creating plant-based alternatives. Ethical and Environmental Motivations: The need to reduce reliance on industrial animal agriculture. Importance of Taste: Ensuring plant-based products are delicious to drive consumer adoption. Development and Scaling Challenges: Overcoming technical obstacles in bringing new products to market. Health Concerns and Misconceptions: Addressing the nutritional benefits of plant-based proteins. Market Landscape and Differentiation: Navigating the crowded plant-based market with unique products. Legal and Regulatory Challenges: Battling industry resistance and advocating for fair regulations. Future Vision for Revo Foods: Expanding product offerings and continuing to innovate in the plant-based space. 👋 GET IN TOUCH WITH US 👥⁠ ⁠⁠Linkedin⁠⁠⁠ 📸⁠ ⁠⁠Instagram⁠⁠⁠ 🌎 ⁠⁠⁠Website⁠ 😊 The Guest: Robin Simsa His company: Revo Foods

If I say the words food designer... What comes to your mind? Maybe some sort of fancy baker, that creates beautiful cakes. And you cannot be more wrong. But don't worry, for us it was the same. So we did what anybody has to do when you do not understand. We asked! And we asked the best person possible: Sonia Massari, food designer, researcher and lecturer on food design. Her answer on what a food designer is will help you understand how food designers can be decisive to change the food system In just 10 minutes! Enjoy this short 😉 Listen to the full episode ⁠here⁠. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠⁠Linkedin⁠⁠⁠⁠ 📸 ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ 🌎 ⁠⁠Website

The hosts celebrate their 50th milestone, reflecting on their podcast journey and the exciting lessons learned. They discuss the pivotal role of networking and impactful guests in shaping their perspectives. Innovations like regenerative agriculture and using the metaverse for research spark enthusiasm. The conversation highlights the critical importance of transparency in the food industry, while the hosts share personal growth and storytelling skills gained through podcasting. They gear up for future debates, aiming to broaden their global reach and promote healthy food conversations.

Innovation is not the opposite of tradition. In truth the one is the result of the other one.Consider the evolution of Italian cuisine. Imagine if tomatoes had never been discovered in the Americas. Without them, we would never have the lasagna we like today. The lesson that Riccardo gave us is clear: innovation transforms into tradition. Yet, it’s understandable that people fear innovation might destroy tradition. So how do we tackle this narrative and make innovation more a success?With Riccardo from Forerverland we discussed this.  In just 9 min you get the answer. Listen to the full episode here. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠⁠Linkedin⁠⁠⁠ 📸 ⁠⁠⁠Instagram⁠⁠⁠ 🌎 ⁠Website

In this discussion, Alie de Boer, an assistant professor and founder of Maastricht University's Food Claim Center, reveals her journey from childhood foodie to nutrition expert. She highlights the importance of personalized nutrition and the challenges of proving health claims through traditional clinical trials. Alie advocates for a more holistic view on nutrient profiles and the need for better public-private partnerships in food research. She warns of the marketing risks of functional foods and emphasizes transparency for both consumers and the industry.

Is EFSA too overprotective? Or is the FDA a threat for consumer health? In this short, Mathilde Do Chi discusses the big differences between the FDA in the US and the EFSA in Europe. She explains that the FDA often lets products enter the market easily to help businesses make money, even if it means taking risks with consumer safety. On the other hand, the EFSA in Europe makes sure products are very safe before they can be sold, putting people’s health first. Mathilde shares real-life examples showing how the US system can sometimes put profit over safety, making consumers test subjects for new products. In contrast, she praises the European system for its strict rules that keep unsafe products off the market. She gives a strong warning to food startups that what works in the US might not work in Europe. Companies need to adjust to Europe’s tough regulations to succeed. Mathilde’s bold insights make this segment a must-listen for anyone in the food industry or anyone who cares about the safety of their food. Listen to the full episode here 🙏 LEAVE A REVIEW If you like our podcast, please leave us a review on your favorite platform – even one sentence helps! Thank you for your support; it helps the show a lot and helps others discover the show! 👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠

This guest built the biggest plant-based news platform in the world and is making himself hard for a more transparent industry. Meet Robbie Locke. We delved with Robbie into his initial career in the advertising sector, where he felt conflicted about promoting products that were harmful to health, such as sugary drinks and fast food.  Lockie criticised the mainstream media for its focus on sensationalism and negative news, which skews public perception and detracts from critical issues like food safety and ethical sourcing. He stressed the importance of transparency in the food industry and what practices are into place.  We also discussed the role of documentaries and media platforms like Plant Based News in educating the public about the benefits of plant-based diets and addressing widespread misinformation in the food sector. In the end Robbie Lockie also presented a compelling case for why consumers should care about where their food comes from and how it is produced, underlining the interconnectedness of food production, consumer health, and environmental sustainability. We discussed: Career Background: His transition from advertising to food advocacy was driven by ethical concerns over promoting unhealthy products. Media Influence: How the media’s focus on negative news affects public perception and behaviour and how we can become aware of these practices. Food System Secrets: The lack of transparency in the food industry, particularly how it hides unhealthy and unethical practices. Health and Environmental Concerns:The negative impacts of the current food system on human health and the environment. Role of Advertising: Critique of the advertising industry’s role in manipulating consumer choices and promoting unhealthy diets. Documentaries and Education: Importance of documentaries and educational efforts in spreading awareness about food issues. Impact of Plant-Based News: His role in founding and promoting Plant Based News to educate the public on plant-based diets. Transparency Campaigning: His efforts to campaign for more transparency in the food industry. Personal Choices and Societal Impact: how individual dietary choices can lead to broader societal benefits. And much more… Quote: “We live actually in a world where people want to hear positive news. They want to hear uplifting stories." 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ 📸 ⁠Instagram⁠ 😊 The Guest: Robbie Lockie Look into his companies: The Freedom Food Alliance & The Plant-Based News

If you want to make your cooking more sustainable. 
Here are convenient and easy tips to do it.

 Because we know you want this. 

 In this short Thore Hildebrandt is sharing his experience with you on making sustainable cooking the norm.

 He offers workshops for families and corporates. 
 For the kids it is all about fun and simplicity. Focus on easy, engaging recipes like pasta with simple sauces and tasty muffins.

It's more than just cooking. 

It's about showing kids that delicious food doesn't need refined sugars or processed meats. For the corporates, the vibe is a bit different. He shares valuable tips within this short.

 One thing we should remind ourselves is that cooking sustainably doesn't mean sacrificing taste or convenience.

 Even in the busiest cities, smart grocery choices and a little creativity can lead to delicious, eco-friendly meals without the hefty price tag. Listen to the full episode here. 🙏 LEAVE A REVIEW  If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠Linkedin⁠ ⁠ 📸 Instagram

In this exciting episode of "Tomorrow's Bites," we explore Johan's fascinating journey from the Royal Netherlands Marine Corps to becoming a key figure in the alcohol industry. Johan’s story is all about passion and perseverance. Starting from his childhood collection of over 120 unique alcohol bottles, he shares how his military background taught him discipline and the importance of networking to help small brands grow internationally. Johan believes that alcohol is more than just a drink; it’s something that brings people together, creating connections. Johan also talks about the latest trends in the alcohol world, like the rising popularity of the trendiest cocktails for the summer. He highlights the love for citrus flavors and the growing focus on quality over quantity. Johan challenges the industry to be more responsible about health and transparency. He shares valuable insights about the tradition and heritage that make alcohol brands special. This conversation is premium quality for the great insights that it gives of the food industry, but even more important, for how fun and entertaining was the discussion.  In this conversation: The Mission of Johan in the Spirit Industry How He Has been Linked to Alcohol Since Childhood The Experience of Johan in the Marine Corps and What He Learned How He Ended Up Working For Spirits After Talk in a Bar    Setting Up a Brand in the Alcohol Industry What Differentiates the Best Brands Sustainability in the Alcohol Industry Price Differences and Branding in the Spirits Industry His Experience Trying a 30000 Dollars Cognac Alcohol As A Connecting Factors Trends for Summer The Problems In The Alcohol Industry Debate About the Transparency In The Alcohol Industry Quality over Quantity Favorite and Most Hatred Cocktails Quote:  "In a lot of sales, no is the first answer you hear. But if you stop at every no, you're never going to have success.” 🙏 LEAVE A REVIEW ¨ If you like our podcast please leave us a review on your favourite platform – even one sentence helps! Thank you for your support; it helps the show a lot and it helps others to discover the show!  👋 GET IN TOUCH WITH US 👥 ⁠⁠Linkedin⁠⁠ 📸 ⁠⁠Instagram⁠⁠ 😊 The Guest: Johan Flaskamp His consultancy firm: The Cocktail Baron